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Olive Oils & Vinegars

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From Our Kitchen

Smoky Cauliflower Hummus

Posted on April 11, 2019 at 11:00 AM


  • ½ head Cauliflower (1 to 1½ lbs.), trimmed and cut into 2 inch florets (about 4 cups of florets)
  • 4 ½ tablespoons Mesquite Hickory Smoke Olive Oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon ground cumin
  • ¼ teaspoon red chili flakes
  • 2 garlic cloves, smashed and peeled
  • 2 tablespoons lemon juice
  • 3½ tablespoons well-stirred tahini


Preheat over to 450°. Put cauliflower florets in a large bowl and add 1½ tablespoons Mesquite Hickory Smoke Olive Oil, 1 teaspoon paprika, ½ teaspoon salt, the cumin, chili flakes, and garlic. Toss to coat thoroughly.

Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.

Put ½ cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tablespoons olive oil, the tahini, and remaining 1½ teaspoons salt. Blend, adding more water if needed (up to ¼ cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.

Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Make ahead: Up to 3 days, chilled airtight.

Categories: Recipes